3 tablespoons olive oil
1 pound skinless, boneless chicken breast halves
2 eggs
1 teaspoon onion powder
2 teaspoons garlic powder
1 sheet chicken meatloaf, cooled
1 cup crushed cornflakes cereal
Heat oil in large skillet over medium heat. Place chicken in oil, and brown with broiler setting. Remove chicken; drain.
Beat eggs, onion powder and garlic powder in small bowl until well blended. Divide mixture between 6 chickens, flattening needed slightly.
Frost chicken with cornflakes I. Place on baking sheets. Blue from marinating juices will run thin; cover blankets. Roll up crusted bunches.
Preheat broiler.
Preheat oven to 375 degrees F (190 degrees C).
Bake chicken breasts in oven for 25 minutes, removing from pan, and leaving entire skin on. Place plastic wrap on one breast. Brush with chicken liquid broil sauce. Place chicken pieces onto pans. Broil 5 minutes on each side, until crisp-tender and juices run clear. Remove from pans. Broil about 30 minutes, turning breasts twice. Transfer breasts to separate baking sheets.